Hey, I’m Josh!
Here at The Kentucky Gent I share my adventures in the men's fashion and lifestyle world. Take a look around and let me know what you think.
Filed In: Food
This time of year we’re all trying to watch our waistlines and get those summer bodies in check. And while I’m writing there with everyone salads can get a little redundant after a while. Luckily, the sky is also the limit when it comes to salad. From the toppings to what’s in the actual salad mix, the options are almost endless.
Today’s recipe for a Roasted Beet and Pear Salad is inspired by my favorite local restaurant, Silver Dollar. Why? Because I usually go for a burger or fried catfish when I grab dinner here, but this salad is just as filling and delicious as everything else on the menu. Maybe even a little bit more.
So last week when I was at my neighborhood Kroger I picked up all the ingredients necessary to whip this delicious salad up for myself at home. The star of the show? Simple Truth Arugula. Followed closely by the roasted beets and pears that make up the first layer of the dish. But the thing that really takes it to the next level? The candied pecans. Plus, they make for an excellent snack while you’re putting the salad together. It’s a win, win!
Best part? This salad takes just a few minutes to put together. But it’s full of flavor thanks to the mustardy arugula and made-from-scratch Balsamic Vinaigrette. And if you’re not a fan of bleu cheese you could easily swap it out for a sharp white cheddar or even fresh parmesan.
Roasted Beet and Pear Salad
- 1/3 cup balsamic vinegar
- 1 cup olive oil
- Salt and pepper to taste
- 3 large red beets
- 2 medium golden beets
- 1 large pear
- 2-3 handfuls of arugula
- Candied pecans
- Gorgonzola, crumbled
- Balsamic vinaigrette
- Let's start out with the beets. Don't let them scare you. I promise, they're not as difficult as they may appear to me. Begin by preheating your oven to 250 degrees. Start out by giving them a good scrub. Remove the leafy greens and stems. Wrap each beet in aluminum foil. Place on baking sheet in preheated oven and roast for an hour. Remove from the oven and allow to cool before slicing into discs.
- Now let's assemble the salad! Line serving tray or plate with the sliced beets, top with arugula, candied pecans, and crumbled gorgonzola. Whisk together balsamic vinegar, olive oil, salt and pepper, and then drizzle over salad and serve immediately.
The Kentucky Gent http://thekentuckygent.com/
Disclosure: I have received information and materials from ©Johnson & Johnson Consumer Inc. 2017. While this is a sponsored post all opinions are my own. #ForWhatMattersMost #CollectiveBias
Training season is officially on in my home, and along with that comes its fair share of aches and pains. Chiefest of those, hunger pains directly after a run. Why? Because I’m the world’s worst at coming home from a run and jumping straight into work. And obviously a glutton for punishment. No longer though! Today’s recipe for Yogurt Covered Granola Bars are the perfect post-run solution.
Sure, they take a little bit of effort to whip up, but are they worth it? 100%. Delicious. Nutritious. AND way better way for you than the bars you’d pick up in the store. Why? Because they’re not full of artificial sweeteners. Instead they’re sweetened with honey. It’s a win, win. I also promise that after your first couple of batches you’ll be a pro and will be able to make these guys in your sleep.
The other pains come a few hours after the run. Usually whenever I’m getting up from my desk after my morning run. For those aches and pains I always reach for TYLENOL® 8 HR Muscle Aches & Pain, which I always pick up at my local Target. Why? Because with its 8 hours of relief I’m able to take control of my muscle pain and take back my day. Which as a self-employed fella is seriously important! Ain’t nobody got time to be laid up in bed all day, especially with a calendar full of deadlines. Who’s with me?!
Now that I’ve got you all covered on both the food and pain relief front, let’s talk about how you can combine the two to take your springtime activities to the next level. Obviously, proper nutrition is key this time of year. But everyone should also up their water intake this time of year as well. Why? Because we’re sweating more, and we’re more active. Not staying hydrated enough can actually lead to additional sore muscles and even more aches. And I know that none of y’all want that! But some days it’s inevitable. Especially on those long run days. Which is every Saturday during warmer weather.
Yogurt Covered Granola Bars
- 2 cups rolled oats
- 1/2 cup almonds
- 1/4 cup flax and chia seed mix
- 1/2 cup pumpkin seeds
- 1/2 cup dried blueberries
- 1/2 cup crunchy peanut butter
- 1/2 cup honey
- 1 tbsp. vanilla
- Pinch of salt
- 1/4 cup plain greek yogurt
- 1 tbsp. water
- 1 tsp. gelatin
- 1 tsp. vanilla
- 1 tbsp. agave
- 2 cups powdered sugar
- Combine all dry ingredients in large mixing bowl, stir to combine.
- Heat peanut butter and honey over medium-low heat on the stove until smooth and blended, remove from heat, stir in vanilla, and pour over dry mixture.
- Stir to combine, and then fold in dried blueberries.
- Firmly press into wax paper lined baking sheet, place in freeze, and freeze for 2 hours.
- Remove from freezer, cut into bars, and then freeze for another hour.
- Whisk together water and gelatin, allow to thicken for 5 minutes.
- Microwave greek yogurt and agave for 30 seconds, stirring every 10 seconds, or until thinned out.
- Combine yogurt mixture and gelatin mixture in medium sized mixing bowl.
- Fold in powdered sugar, stir to combine.
- Remove granola bars from freezer, dip in yogurt mixture, return to wax paper lined baking sheet upside down, repeat for remaining bars, and allow to dry.
- Once completely dry, flip over, drizzle with remaining mixture, and then allow to completely dry again.
The Kentucky Gent http://thekentuckygent.com/